Blueberry Breakfast Cake – perfect for breakfast, brunch or a light
dessert. This luscious cake is a deliciously moist, lightly sweet
“coffee” cake bursting with juicy ripe blueberries and a hint of lemon.
Prep Time 30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 8 servings
Ingredients
- 1/2 cup unsalted butter, room temperature
- Zest from 1 lemon
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups unbleached all-purpose flour, plus 2 tablespoons
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 cups fresh ripe blueberries, picked over, rinsed and dried
- 1/2 cup buttermilk
- 1 teaspoon turbinado sugar for sprinkling
Instructions
- Preheat oven to 325 degrees.
- Lightly grease and flour an 8-inch springform pan. Set aside.
- Set
aside 1/3 cup of blueberries to put on top of batter before baking, if
desired. In a medium mixing bowl, toss the remaining blueberries with 2
tablespoons flour and set aside. Make sure your berries are dry.
- In a small bowl combine 2 cups of flour, salt, and baking powder.
- In
the bowl of a stand mixer combine the butter, lemon zest and 3/4 cup of
sugar. Beat for several minutes, scraping down the sides as needed,
until light and fluffy.
- Beat in the egg and vanilla just until incorporated.
- Add
1/3 of the flour mixture to the creamed butter and sugar. Beat on low
until incorporated. Add 1/3 of the buttermilk and blend until smooth.
Repeat adding 1/2 of the remaining flour, then 1/2 of the remaining
buttermilk until both are incorporated, repeat one more time. Remove the
bowl from the mixer. The batter will be very thick.
- Gently
fold in the floured blueberries and any extra flour into the batter
using a rubber spatula. Take care not to rupture the blueberries.
- Scoop
the batter into the prepared pan and spread evenly. Scatter the
remaining 1/3 cup of blueberries on top. Sprinkle with the coarse sugar.
Bake in a 325 preheated oven for 50-60 minutes or until the top is
lightly browned and a toothpick inserted in the center comes out almost
clean.
- Allow
the cake to rest for 30-minutes before removing the sides of the pan.
Serve warm or at room temperature. To keep longer, refrigerate
leftovers. The warm cake will crumble a little more than a cooled cake
but it’s absolutely delicious.
Recipe Notes
Recipe can also be baked in a 8×8 or 9×9 square pan. Watch the baking time in the 9×9.
I use a dark colored springform pan. If using a light colored pan, you can adjust the temperature up to 350F.